For the duck
2 tbsp honey
3 tbsp hoisin sauce
2 x ½ Silverhill Boneless Chinese Roast Duck
For the sauce
1½ large ripe mangoes, de-stoned and diced
½ tsp ground 5 spice powder
1 star anise
2cm ginger, grated
1 tbsp honey
3 tbsp sherry
50ml orange juice

For the pancakes
180g plain flour
150ml boiling water
½ tsp salt

Extra for dusting
Shredded fresh spring onions, to serve. Thin slices of chargrilled mango, to serve. Coriander sprigs, to garnish


To cook the boneless Chinese Roast, combine the honey and hoisin sauce together, brush over the 2 portions. Place skin side up in the basket of the air fryer and turn on the temperature to 200°C and air fry for 5 minutes. Turn the temperature down to 160°C and cook for 15 minutes. Remove the fat from the basket and store for later use.

To prepare the sauce,
Add the diced mangoes, 5 spice powder, star anise, ginger, honey, sherry and orange juice in a saucepan on the hob, leave to simmer for about 7 to 8 minutes depending on the ripeness of the mangoes, stir from time to time. Add a little salt. Check the seasoning, you may need to add a little more honey. Take off the heat, remove the star anise and leave to cool slightly before blending until smooth. If it is too thick, add a tablespoon or two of cold water. Spoon into a bowl ready to serve.

To make the pancakes, add the flour and salt to a mixing bowl and pour in the boiling water. Stir with a spoon until it has formed a soft dough.When cooled enough for you to handle, knead by hand for 5 minutes on a clean, floured surface. Divide in 10 small pieces, roll into balls and roll out in a flat circle about 10cm in diameter. Heat a frying pan over a medium to high heat, brush with a little oil and place the pancake in to cook. This will take about 25 to 40 seconds to cook but don’t brown too much. Turnover and cook the other side. Pile them up under a clean tea towel, they will keep warm and pliable